Once upon a time, before mesclun greens and other frou-frou salads took over, the Wedge Salad ruled.

A cold, sweet, crunchy head of iceberg lettuce, quartered and topped with a liberal amount of dressing, diced tomatoes and cheese. Maybe some green onions or a chopped hard-boiled egg. Lots of freshly fried bacon.

The wedge was a staple in homes and steakhouses until we got wise to the dangers of liberal amounts of dressing, cheese and lots of freshly fried bacon. So, it doesn’t need to be a staple. But, as a once-in-a-while splash of decadence – especially when you pair it with a grilled steak and a baked potato – it’s pretty spectacular. Big flavors and big crunch, best devoured in nice, big bites.

Bacon and Blue Cheese Wedge Salad

From Rebecca Crump (Ezra Pound Cake)

Serves 4

• 1 head iceberg lettuce, quartered
• Blue Cheese Dressing (packaged or homemade; optional recipe below)*
• 2 large tomatoes, chopped
• 4 scallions, chopped finely
• 6 slices freshly fried bacon, chopped
• 1/4 to 1/2 cup crumbled blue cheese

1. Place each wedge on a salad plate or in a bowl. Spoon dressing over the top. Liberally.
2. Top each wedge with chopped tomatoes, scallions, bacon and crumbled blue cheese.

*Gluten-Free Dressing: If you buy your blue cheese dressing, make sure it’s gluten-free.

Blue Cheese Dressing

Adapted from “The Nashville Cookbook”

Makes 2 cups

• 1 cup mayonnaise
• 1/4 cup vegetable or canola oil
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tablespoon white vinegar
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 4 ounces blue cheese

1. In a large mixing bowl, whisk together the mayonnaise and oil.
2. Add sour cream, buttermilk, vinegar, salt and garlic powder. Whisk again to combine.
3. Gently fold in the blue cheese.
4. Transfer the dressing to an airtight container, and store in refrigerator for at least 24 hours before serving.

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